To bake (roast) a turkey, you season the bird, cook it in a moderately hot oven until the thickest parts reach a safe internal temperature, then let it rest before carving.

Prep the turkey

• Thaw the turkey in the fridge (about 24 hours per 4–5 lb), then remove neck and giblets from the cavities and pat the bird dry with paper towels.

• Season inside and out with salt and pepper; for extra flavor, place aromatics like onion, garlic, lemon, and fresh herbs (thyme, sage, rosemary) in the cavity without overstuffing.

Set up the pan and oven

• Heat the oven to 325–350°F (165–175°C) and place a rack in the lower third so the turkey sits roughly in the center of the oven.

• Put the turkey on a rack in a roasting pan; you can place chopped onions, carrots, and celery in the pan under the rack to flavor drippings for gravy.

Seasoning and fat

• Rub the outside of the turkey with softened butter or oil and, if you like, an herb or spice mixture (for example, garlic powder, thyme, paprika, brown sugar, salt, and pepper).

• For very juicy breast meat, gently loosen the breast skin with your fingers and spread some herb butter directly on the meat under the skin.

Roasting and temperature

• Roast uncovered at 325–350°F; as a general guide, plan about 13–15 minutes per pound at 325–350°F, but always rely on a thermometer rather than time alone.

• If the skin browns too quickly, loosely tent the turkey with foil partway through cooking or place a foil shield over the breast.

Target internal temperatures

• Check with an instant‑read thermometer in the thickest part of the thigh (not touching bone) and the thickest part of the breast.
• The turkey is done when the thigh is about 165°F and the breast is at least 155–160°F; carryover heat will bring the breast up as it rests.

Resting and carving

• When done, tilt the turkey over the pan to let juices run out of the cavity into the pan, then transfer it to a board and loosely tent with foil.

• Let rest 30–45 minutes so the juices redistribute, then carve and serve with the pan drippings or gravy made from the roasting pan.

If you tell the turkey’s weight and whether it’s fresh or frozen, a more specific time and temperature plan can be suggested.